Main menu

Category: Recipes

I’m not going to lie — eating breakfast is by far one of my favorite things to do. But I’ve done something I thought I’d never do — I am going gluten free (well as much as possible) because of my hypothyroidism. You can’t buy instant anything in the grocery stores around here that are […]

by Jenn Zeller • December 17, 2014 • Comments Off on Peppermint Martinis

One of my favorite Holiday Cocktail Concoctions is a little ditty I came up with a couple years ago – a Peppermint Martini. Well, to clarify, I didn’t actually invent them. Someone who’s probably a mixologist did, but I took what they did and made it my own… I love a martini – as long […]

It is STORMING here in northern California today. What’s a mom to do while stuck at home, with kids and flooded roads but bake these magnificent Chocolate Cloud Cookies. I baked these cookies for the first time two years ago, and they have become one of my favorite Christmas cookie recipes. Really easy to make and super good….and if you enjoy both chocolate and marshmallows, this recipe might become one of your favorites as well.

Here’s what you need…….{full recipe below}

Sift together the flour, cocoa powder and baking soda in a medium bowl.

Cream together the butter, sugar and brown sugar. Beat in the eggs and vanilla extract.

Add flour mixture to butter mixture and stir until blended. Mix in the chocolate chips last.

Hold 3 or so Frozen mini-marshmallows in your hand and scoop the batter up and mold it around the frozen marshmallows, covering them completely.

Place balls on a parchment paper lined baking sheet.

Bake for 12 minutes at 350 degrees and you end up with these little gems!

It is STORMING here in northern California today. What’s a mom to do while stuck at home, with kids and flooded roads but bake these magnificent Chocolate Cloud Cookies. I baked these cookies for the first time two years ago, and they have become one of my favorite Christmas cookie recipes. Really easy to make and super good….and if you enjoy both chocolate and marshmallows, this recipe might become one of your favorites as well.

Here’s what you need…….{full recipe below}

Sift together the flour, cocoa powder and baking soda in a medium bowl.

Cream together the butter, sugar and brown sugar. Beat in the eggs and vanilla extract.

Add flour mixture to butter mixture and stir until blended. Mix in the chocolate chips last.

Hold 3 or so Frozen mini-marshmallows in your hand and scoop the batter up and mold it around the frozen marshmallows, covering them completely.

Place balls on a parchment paper lined baking sheet.

Bake for 12 minutes at 350 degrees and you end up with these little gems!

Almost anything looks good in a Mason jar and I just LOVE this new book I had the chance to review, Mason Jar Salads and more by Julia Mirabella. It has 50 layered lunches to grab and go and full of beautiful color photos to give your lunch time a layered update. Great ideas and here are a couple of my favorites…

Corn and Blueberry Salad

Who knew that corn and blueberries would be so good
together? Try this salad and see for yourself! This sweet and tangy combination
takes only a little time to put together, and it’s easy to eat on the go. Bring
it to work for lunch or to a friend’s picnic as a side dish. If you want to
turn it into a green salad, use a quart-size Mason jar and add 2 cups of mixed
greens or spinach on top.

Makes 1 serving

2 ears of corn, for
about

3⁄4 cup kernels

1 1⁄2 tablespoons
Lime Vinaigrette (below)

1 to 2 tablespoons
finely chopped red onion

1⁄2 cup cucumber
slices (half- or quarter-moons)

1 1⁄2 tablespoons
chopped fresh cilantro

1⁄2 cup blueberries

1 pint-size Mason
jar

Remove the husks and silks from the corn. Pour enough water
into a pot to cover the corn and bring to a boil over high heat. Add the corn
and boil for 5 minutes. Remove the corn from the water and let cool for a few
minutes, then slice off the kernels.

Layer the salad ingredients in the Mason jar, starting with
the vinaigrette, then the onion and the cucumber. Finish with layers of corn
kernels, cilantro, and blueberries. Seal and refrigerate until ready to use.

Nothing screams summer like watermelon. When it’s especially
hot out, some cool, sweet watermelon will help you get through the afternoon.
This salad adds a savory note with cherry tomatoes and feta, perfectly
complementing the flavor of the watermelon without diminishing the cooling
effect.

Makes 1 serving

2 to 3 tablespoons Sherry Vinaigrette

1 cup halved cherry tomatoes

1⁄3 cup roughly chopped fresh parsley

2 cups cubed seedless watermelon

2 ounces crumbled feta cheese

1 pint-size Mason jar

Layer the salad ingredients in the Mason jar, starting with
the vinaigrette dressing and continuing with the tomatoes, parsley, watermelon,
and feta cheese, in that order. Seal the jar and refrigerate until ready to
use.

Sherry Vinaigrette

2 1⁄2 tablespoons sherry vinegar

pinch of salt

freshly ground black pepper, to
taste

3 tablespoons olive oil

Whisk together the vinegar, salt,
and pepper. Slowly add the olive oil, whisking, until the dressing thickens.

For more farm life posts, visit http://www.TheWifeOfADairyman.blogspot.com

Almost anything looks good in a Mason jar and I just LOVE this new book I had the chance to review, Mason Jar Salads and more by Julia Mirabella. It has 50 layered lunches to grab and go and full of beautiful color photos to give your lunch time a layered update. Great ideas and here are a couple of my favorites…

Corn and Blueberry Salad

Who knew that corn and blueberries would be so good
together? Try this salad and see for yourself! This sweet and tangy combination
takes only a little time to put together, and it’s easy to eat on the go. Bring
it to work for lunch or to a friend’s picnic as a side dish. If you want to
turn it into a green salad, use a quart-size Mason jar and add 2 cups of mixed
greens or spinach on top.

Makes 1 serving

2 ears of corn, for
about

3⁄4 cup kernels

1 1⁄2 tablespoons
Lime Vinaigrette (below)

1 to 2 tablespoons
finely chopped red onion

1⁄2 cup cucumber
slices (half- or quarter-moons)

1 1⁄2 tablespoons
chopped fresh cilantro

1⁄2 cup blueberries

1 pint-size Mason
jar

Remove the husks and silks from the corn. Pour enough water
into a pot to cover the corn and bring to a boil over high heat. Add the corn
and boil for 5 minutes. Remove the corn from the water and let cool for a few
minutes, then slice off the kernels.

Layer the salad ingredients in the Mason jar, starting with
the vinaigrette, then the onion and the cucumber. Finish with layers of corn
kernels, cilantro, and blueberries. Seal and refrigerate until ready to use.

Nothing screams summer like watermelon. When it’s especially
hot out, some cool, sweet watermelon will help you get through the afternoon.
This salad adds a savory note with cherry tomatoes and feta, perfectly
complementing the flavor of the watermelon without diminishing the cooling
effect.

Makes 1 serving

2 to 3 tablespoons Sherry Vinaigrette

1 cup halved cherry tomatoes

1⁄3 cup roughly chopped fresh parsley

2 cups cubed seedless watermelon

2 ounces crumbled feta cheese

1 pint-size Mason jar

Layer the salad ingredients in the Mason jar, starting with
the vinaigrette dressing and continuing with the tomatoes, parsley, watermelon,
and feta cheese, in that order. Seal the jar and refrigerate until ready to
use.

Sherry Vinaigrette

2 1⁄2 tablespoons sherry vinegar

pinch of salt

freshly ground black pepper, to
taste

3 tablespoons olive oil

Whisk together the vinegar, salt,
and pepper. Slowly add the olive oil, whisking, until the dressing thickens.

For more farm life posts, visit http://www.TheWifeOfADairyman.blogspot.com

I did it again – posted what we were having for supper last night on a Facebook Thread and half a dozen people asked for the recipe. This was basically a dump-what-you-have-in-the-pan kind of thing. I am in need of a grocery story trip, but have been putting it off, because I need to go […]